This cake is remarkable; no one would ever believe that it is so low in fat
and calories. Depending on the sweetness of the fruit you use to garnish
the cake, you may wish to increase or decrease the sugar in the lemon
syrup. (By Times Food Stylists)
Combine nonfat milk and poppy seeds in a bowl. Let stand about 15 minutes.
Stir in pear puree, egg white, vanilla and lemon zest. Sift together cake
flour, 3/4 cup sugar and baking powder in another bowl. Stir nonfat milk
mixture just until blended. Pour into 9-inch indented, fluted shortcake pan
sprayed with non-stick vegetable spray. Bake at 375 degrees F. about 20
minutes or until cake tests done in the center. Let cool in pan 5 minutes.
Loosen edges and turn out onto wire rack with wax paper underneath. Combine
remaining 1/4 cup sugar and lemon juice in small sauce pan. Heat to
boiling. Simmer about 1 minute or until syrup is clear. Brush syrup over
top and sides of cake while cake is still warm. Place cake on serving
platter. Arrange raspberries, kiwi wedges and papaya balls in attractive
arrangement on top of cake. Garnish center with lemon rose and severl lemon
leaves, if available. Makes 8 servings. Each serving contains about:
214 calories; 72 mg sodium; 0 cholesterol; 1 gram fat; 49 grams
carbohydrates; 3 grams protein; 1.2 grams fiber.
Recipe from: Los Angeles Times Newspaper, Thursday April 30, 1992. By
Minnie Bernardino and Donna Deane, Times Food Stylists.